September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first two types of preventive controls, Process Preventive Controls and  Food Allergen Preventive Controls were discussed in my October and November, 2016 columns respectively. The Preventive Controls for Human Food regulation also requires documented Sanitation Preventive Controls. […]

Delicious hamburgers

No one knows who invented the hamburger. (There does indeed seem to exist a link to the city of Hamburg, Germany. And at least two American cities claim to have popularized putting chopped and seasoned meat in between two pieces of bread.) But it’s very clear who was at the forefront of automated burger patty […]

Part 4: Facilities and Equipment To consistently produce safe foods, facilities and equipment must be designed and maintained properly.  Some equipment may also be needed to support important food safety monitoring and verification activities. Design Cleaning and sanitation are important considerations when designing facilities or purchasing equipment.  Process, air and worker flow are essential design […]

Excellent customer service

It goes without saying that a company needs a few basics to succeed: excellent products, delivered affordably and reliably. But for food companies operating in today’s competitive environment, success requires far more than that. The challenges facing the industry are significant. New food demographics, changing consumer trends, the political climate, the price of steel — […]

Bimmy's Turkey, Brie, and Apple Plate

Elliot Fread grew up surrounded by food. “I always loved the food business,” he says. “I always wanted to be in it.” His grandfather was a restaurateur and Canadian TV celebrity chef in the 1950s, and his father, a graduate of the Cornell Hotel & Restaurant School, later focused on hotel and industrial restaurants. But […]